Pulled Pork Sandwiches with Carolina Sauce: An Adams Family Recipe

I’m going to be honest here, I don’t usually cook the barbecue in our family. I can make any side dish you’d like to go with it, but making any kind of barbecue meat always intimidates me. Growing up, my dad would cook some form of barbecue every weekend during the summer. As my older brother got older, his love of cooking grew and he would make it too. One evening earlier this month, I got the idea to make pulled pork. Troster could eat barbecue every day, and I thought why not surprise him and finally make it. You see where this story is going. I called up the masters, my dad and my brother to help me. They gave me the secret family recipe, and an in depth, how-to on making the very best pulled pork. You can make any kind of sauce you’d like to go with it, but their heirloom recipe for Carolina Sauce is incomparable. It’s tangy and sweet with a little kick. You won’t be disappointed. Ingredients: Boston butt or pork shoulder… 5 -7 lbs For the Rub: 1 tablespoon salt 1 tablespoon smoked paprika 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon white pepper 1 teaspoon cayenne 1 teaspoon red chili flake 3 tablespoon light brown sugar Directions: Rub the shoulder or butt with rub and wrap in plastic wrap overnight. The next morning, wrap the shoulder in aluminum foil and place in the oven at 250 degrees for 8 hours in a baking pan. Make sure there is room for drips. You can also make this in a dutch oven like I did, and cover it with the top. Take the shoulder out and let it rest without foil or the top for 45 minutes. Pull the shoulder and add whatever sauce u want with drippings in the pan for the ultimate pork experience! Serve on brioche rolls with coleslaw. I like to serve our pulled pork sandwiches with my Homemade Macaroni and Cheese . See my family’s recipe for Carolina Sauce below. Carolina Sauce Recipe: Ingredients- Apple cider vinegar 1 tablespoon of cayenne 1 tablespoon of red pepper flakes Pinch of kosher salt 1 tablespoon or two of brown sugar 1/4 cup of ketchup In a small saucepan, combine all the ingredients. Whisk everything over low heat for about 5-10 minutes. It should be both tangy, hot and sweet


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